Purpose: To ensure all food is served according to specifications,
and work in conjunction with all line cooks.
• Communicate with the Chef to learn daily work
tasks and their coordination, and complete daily prep list.
• Perform work assignments to meet proper quantities within a
necessary time frame.
• Be knowledgeable of all stations
in the restaurant.
• Be knowledgeable of plate
presentations and preparations of all menu items.
Communicate with all line cooks daily for proper pars and production
requirements when needed in specified work stations.
Responsible for reporting all product/service defects, and measuring
process attributes as applicable.
-Ability to prepare and present food items
which consistently meet hotel quality standards
-Ability to follow and adapt
-Ability to measure
-Ability to calculate quantities of
-Ability to ascertain proper quantity of food
-Ability to smell and taste food; ability to
utilize essential equipment
-Ability to move food and equipment from one
area of work site to another
-Ability to work closely with
-Ability to remain at work station for
entirety of shift; mobility within work station
-Ability to clean and maintain equipment and
-Ability to handle stress of preparing food on
Interior hotel - kitchen area; exposure to
temperature extremes, high humidity, grease, cleaning agents,
microwave appliances, food and spices,
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Not yet omnipresent, Omni Hotels has a portfolio of 50 hotel properties in the US, Canada, and Mexico. The luxury lodgings are targeted to...